While surfing the interweb, I came across the baker Dave Miller. He is a craft baker specialising in freshly milled whole grain bread.
What caught my eye was his use of a 3 hour bench rest, as noted here.
Just wondering if anyone has ever tried this?
Lance
Lance, I read the link you provided. I have no doubt that baker is successful. It just goes to show you that there are many ways to succeed with bread, and many, mnay more ways to fail.
He BF only an hour and the bread retarded at 40-47F, which is a huge variance. After retardation it seems the dough proofs a total of 6 hr before baking.
It is possible that he is relying on the 6 hr proofing for the main fermentation and flavor? If this is successful it would seem to save the alveoli from excess deflation due to late stage handling. What do you think about allof this?
Interesting method. But how do you knock success?
Dan
Indeed Dan! I'm not knocking his method, just wondering if his method will work for me. I'm tempted to give it a try, but it would be nice if any other TFLer has already been there.
I already do a bulk retard quite often, usually with around 2 hours at 80F and then overnight in the fridge at about 42F, so I see his BF as having some equivalence with mine and look at his BR as being 2 1/2 hours longer than mine.
Of course he's using 100% freshly ground wholegrain, which is not a formulation I work with very much.
Dave Miller is also the subject of one of MC's excellent Farine blogs and more can be read and seen there.
Lance